RESTAURANT GENERAL MANAGER

Hotel Restaurant Manager

Coordinates food service activities of hotel, restaurant and banquets by performing the following duties personally or through subordinate supervisors.

Essential duties and responsibilities include the following. Other duties may be assigned.

• Oversees execution of superior quality of restaurant operations to provide each guest an outstanding experience.
• Establishes standards for personnel administration and performance in compliance with KHC policies/procedures, state, federal and local laws; standards on service to patrons, advertising, publicity, sales goals, credit, food selection and service, and type of patronage to be solicited.
• Oversees and manages the business unit's overall financial performance including but not limited to: budgeting, accounts payable, accounts receivable, payroll, cash handling and purchasing. Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
• Ensures compliance with franchise agreements through regular inspections of the quality and service programs, franchise required reports are accurate and filed on time, new standards and capital needs are addressed and guest relations issues are answered in a timely manner.
• Monitors the recruitment, hiring, training, development and orientation of all employees.
• Reviews/writes schedules for employees/management to ensure labor is within budgeted amounts and will meet guest demands.
• Oversees and ensures compliance with safety training and programs such as MSDS status, lock out tag out, safety committees, blood-borne pathogens, prevention, fire/tornado procedures and general safety.
• Oversees and ensures employees understand and are offered employee benefits on or before the eligibility date.
• Holds weekly staff meetings to ensure regular and consistent communication.
• Monitors and understands the local market and competitive trends that affect business unit performance.
• Authorizes and purchase supplies and equipment within KHC purchasing guidelines
• Confers with food preparation personnel to plan menus and related activities such as dining room, bar, and banquet operations.
• Inspects food and food preparation to maintain quality standards and sanitation regulations.
• Investigates and resolves food quality and service complaints to ensure guest satisfaction.
• Ensures accurate and timely inventories and prevents excess waste.

Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.

Manages 2-7 subordinate supervisors who supervise a total of 50-200 employees in the Kitchen Department, Service Department, Bar Department, and Banquet Department. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises one to two non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Bachelor's degree (BA) from four-year college or university; or one to four years related experience and/or training; or equivalent combination of education and experience. May require franchise specific certification as well as any federal/state/local food service handling certifications.

While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel and taste or smell. The employee is occasionally required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.